East Meets South

 

Southern Cold Peanut Noodles

In sauce of Peanut Butter, Worcestershire Sauce, Cider Vinegar, Brown Sugar, Garlic, Hot Sauce, with Chives, Red Pepper Flakes

I often, in a pinch, have to make do with what's readily available in my fridge and cupboards — usually when I don't have time to go to the store or supermarket to get something to eat (and I don't have the patience to wait for delivery).

So the other afternoon, when taking a computer break to have a quick lunch, I found very little of substance in my refrigerator and only a half box of rice and a half box of linguini in the cupboard.

The linguini was just above a jar of peanut butter, and I immediately thought of the Asian dish staple sesame noodles.

So I decided I could make a version of sesame noodles, but with a southern-inspired twist in the sauce, substituting crushed peanuts for sesame seeds, cider vinegar for rice vinegar, and worcestershire sauce for soy sauce.

After tossing cooked linguini with the sauce, I topped them off with fresh chopped chives, red pepper flakes, and fresh cracked pepper.

The dish is visually familiar of one culinary culture, and taste reminiscent of two. Proving again that when it comes to "comfort foods", it doesn't matter which food culture it comes from when it's this delicious.

 
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